Tropical Fruit Salad with Coconut Milk
Source of Recipe
From: _Regional American Classics_, California Culinary Academy.
List of Ingredients
1 large pineapple
1 large mango
1 large papaya
1 firm but ripe banana
2 or 3 tangerines, peeled and separated into sections
1/2 cup thin coconut milk
Recipe
If desired, make pineapple boat: Starting at base, split pineapple in half
lengthwise, stopping before you reach crown. Carefully separate halves,
leaving entire crown attached to one half. With a curved grapefruit knife,
cut fruit away from skin of this half, leaving a shell 1/2" thick. Pare
other half of pineapple. Remove tough core from both halves, cut fruit
into long wedges, and slice crosswise into bite-sized chunks. Place in a
large bowl. Wash mango well. With a paring knife cut off wedges of flesh
with skin, avoid stringy fibers around large seed. Peel wedges; cut fruit
into bite-sized pieces. Split papaya lengthwise and scoop out seeds. Cut
flesh into wedges, peel and cut up like the mango. Add mango and papaya to
pineapple in bowl. Peel and slice banana. Add with tangerines to bowl and
pour in coconut milk. Toss gently to combine, taste for balance of sweet
and tart flavors, correct if necessary with lime juice.
Serve in pineapple boat (there will be enough to refill pineapple boat
several times).
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